Scandinavian Rye Crisps Recipes
SCANDINAVIAN RYE CRISPS
To celebrate our Norwegian heritage, my family's Christmas feast includes many Scandinavian dishes. These crispy little rounds made with rye flour are one of the "can't miss" specialties on our holiday menu.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 crisps.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball (dough will be dry). , Turn onto a floured surface; knead 10 times. Divide dough into 10 pieces. Roll each piece into a 6-in. circle. Place on greased baking sheets. Prick entire surface of each circle with a fork. , Bake at 325° for 12-15 minutes or until firm. Turn; bake 6-7 minutes longer or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts :
NY STYLE RYE CRACKERS
Looking for an alternative to the preservatives in commercial crackers, I began the quest to make my own.
Provided by BigShotsMom
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in the canola oil and honey. While stirring with a fork, slowly add the water until the dough comes together in a ball. Cover and rest for 10 minutes.
- Preheat an oven to 375 degrees F (190 degrees C).
- Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet. Prick each cracker a few times with a fork.
- Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes. Remove immediately to a cooling rack.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 15.9 g, Fat 6.5 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 291.5 mg, Sugar 0.7 g
SWEDISH CRISPBREAD (KNäCKEBRöD)
This is the traditional Swedish crispbread often served at Midsummer or Christmas together with herring and cheese (SOS - Sill, Ost, Smor). I prefer fennel as a spice, but you could try caraway or aniseed, or a mixture as well. Make sure the oven is as hot as possible. The hole in the middle is traditional, and necessary for the placing on the stick. If you don't have a Swedish roller, prick the breads everywhere with a fork before baking.
Provided by Andreacute Grisell
Categories Breads
Time 1h40m
Yield 16 breads
Number Of Ingredients 6
Steps:
- Dissolve yeast in the water (if using dry yeast, follow instructions).
- Add salt and fennel/aniseed.
- Add rye and enough wheat flour to make a quite firm dough.
- Knead vigorously for at least five minutes.
- Divide into 16 parts and roll to balls.
- Let rise, covered, for 40 minutes.
- Heat the oven to maximum heat.
- Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
- Use plenty of rye flour when rolling.
- Make a one-inch hole in the middle.
- Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
- Bake one at a time on a dry tray in the oven for about 2-4 minutes.
- They should get brown, but not too burnt.
- Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
- Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.
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